Falling into the takeout-for-lunch habit is an easy trap: It's just so easy. And no one wants to dedicate their morning or lunch-hour to preparing a feast. With a little foresight, however, you can save time and money by packing lunch ahead of time. We're not talking kiddie PB&Js or lukewarm cold-cuts; we're talking the building blocks for restaurant-caliber salads, soups, and sandwiches all week, so you can spend your break dishing gossip, not dashing out on a food run. Try out our five favorite lunch components from the videos below:
If you have a jar, a fridge, some olive oil, and five minutes, you can make this quickie snack.
Food director Carla Lalli Music always keeps a few Mason jars of the stuff in her home fridge to have on hand whenever she wants to schmear it on crackers or crusty bread, crumble it onto a salad or a soup, or stuff it into an omelet. Follow her lead by prepping this in the morning and tossing it in the office fridge until lunch.
This recipe promises gingery, carroty chicken broth with just the right balance of earthiness and sweetness, expedited thanks to a pressure cooker. Which, in turn, promises to inspire an obligatory verse of "Under Pressure." As you croon, whip the broth into a Healthy Chicken Soup or heartier Tortilla Soup for tomorrow's lunch.
Try these rosemary- and thyme-sprinkled croutons, toasted in olive oil, and never go back to the boxed stuff. Toss them in your next salad or crumble into a hot bowl of soup for a welcome crunch (hint: they go perfectly in our Classic Caesar Salad).
Heat up any bland salad, grain bowl, or sandwich with this coriander- and garlic-infused chili oil.
In case you missed it, these perfectly balanced lunches pack in-season vegetables, leafy greens, and a little protein, along with a sweet-and-sour note to round out the flavors.